Jambalaya Soup
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I’ve made this Jambalaya Soup more times than I can count on chilly weeknights when the family wants big flavor with minimal fuss. It’s a hearty, slightly spicy soup that borrows the classic New Orleans jambalaya building blocks — chicken, sausage, rice, tomatoes, and shrimp — but turns them into a cozy, spoonable meal that’s ready in about 45 minutes. If you want a starter with extra tips, visit our full jambalaya soup page for another take on this comfort dish.
Why you’ll love this dish
This soup hits several comfort-food sweet spots at once: it’s one-pot, freezer-friendly, and flexible enough to please picky eaters or spice lovers. The seared chicken and smoked sausage add savory depth, the crushed tomatoes bring acidity and body, and finishing with shrimp keeps things bright and seafood-forward. Make it on a weeknight, for a casual dinner party where guests can ladle their own bowls, or as a hearty option for game day.
“A perfect weeknight meal — smoky sausage, tender chicken, and plump shrimp in a tomato-spiked broth that warms you from the inside out.”
Reasons to try it:
- One-pot convenience with layered flavor.
- Budget-friendly: stretch shrimp by pairing with rice and sausage.
- Crowd-pleaser: adjustable spice level and lots of texture.
- Good for make-ahead lunches and freezing in portions.
The cooking process explained
Quick overview: brown the proteins, soften the vegetables, build a quick roux with flour, gradually add chicken broth, then stir in tomatoes and rice. Simmer until the rice is tender, finish with shrimp, and season. Expect about 10–15 minutes active prep and 30–35 minutes total cook time.
What you’ll do, stepwise:
- Sear chicken and sausage to develop flavor.
- Sweat veg (peppers, celery, onion, jalapeño) until tender.
- Add garlic and flour to thicken the broth slightly.
- Add chicken broth, crushed tomatoes, rice, and spices; simmer.
- Add shrimp at the end and finish with fresh parsley.
Key ingredients
- 3 Tbsp light virgin olive oil, divided (sub: vegetable oil or avocado oil)
- 2 boneless, skinless chicken breasts, cut into 1" pieces
- 1 lb smoked beef sausage, thinly sliced (andouille or kielbasa work well)
- 3 small bell peppers, chopped (mix colors for visual appeal)
- 2 celery stalks, chopped
- 1 medium white onion, diced
- 1 jalapeño, minced (seed it to reduce heat)
- 2 Tbsp minced garlic
- 6 cups chicken broth (low-sodium if you’ll add salt later)
- 1/4 cup all-purpose flour (for a gluten-free version use 3 tbsp cornstarch mixed with cold water)
- 1 28-oz can crushed tomatoes
- 1 cup uncooked white rice (long-grain or jasmine)
- 1–1 1/2 Tbsp Cajun seasoning (start low and taste)
- 2 dried bay leaves
- 1 tsp dried thyme
- 1 lb raw medium shrimp, peeled and deveined
- Salt and black pepper to taste
- Chopped parsley for garnish
Note: If you’d like lighter, lower-calorie soup options or other protein swaps, see this curated list of healthy soups for inspiration at low-calorie high-protein soups.
Directions — step-by-step
- Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add the chicken and sausage and cook, stirring, for 2–3 minutes until the chicken starts to brown.
- Push the meat to the side, add the remaining 1 Tbsp oil, then add bell peppers, celery, onion, and jalapeño. Sauté 6 minutes until the onion is soft and translucent.
- Stir in the garlic and cook 1 minute until fragrant.
- Sprinkle in the flour and cook, stirring, for about 1 minute to remove the raw taste.
- Slowly add the chicken broth, about 1 cup at a time, stirring after each addition to incorporate the roux and prevent lumps.
- Add the crushed tomatoes, uncooked white rice, Cajun seasoning, bay leaves, and thyme. Bring the soup to a simmer.
- Reduce heat to medium-low and simmer 15 minutes, stirring occasionally so the rice doesn’t stick. The rice should be tender by now.
- Stir in the shrimp and cook 4–5 minutes until the shrimp are opaque and just cooked through.
- Remove bay leaves. Taste and season with salt and pepper. Garnish with chopped parsley and serve warm.
Small technique note: stirring occasionally while the rice cooks prevents sticking, but don’t stir constantly — gentle simmering produces clean grains and keeps the broth from breaking.
Best ways to enjoy it
Pair this jambalaya soup with crusty bread or warm cornbread to soak up the broth. For crunch, serve with a simple green salad dressed in lemon vinaigrette. If you want a more Southern spread, top bowls with sliced green onions, extra hot sauce, or a dollop of sour cream. For entertaining, set out toppings — shredded cheddar, chopped scallions, and lemon wedges — so guests customize bowls.
Also good: spoon the soup over a scoop of cooked rice for extra heft, or serve alongside roasted vegetables for a heartier plate. For ideas on soups to serve on rotation, check this hearty bean soup inspiration: 15-bean soup.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Keep up to 3–4 days.
- Reheat: Gently reheat on the stovetop over medium-low until steaming hot, or microwave in covered containers, stirring halfway through. Bring to 165°F for safety.
- Freeze: Cool completely, then freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Note on texture: Rice can absorb broth and get soft after refrigeration. If the soup thickens too much when reheating, add a splash of water or broth and warm slowly.
Food safety reminder: cook shrimp until opaque and 145°F internal temp, and always cool and refrigerate leftovers promptly.
Helpful cooking tips
- Brown the chicken and sausage briefly for better depth — you don’t need a long sear, just color.
- Use long-grain rice for a more separate texture; for creamier soup, use short-grain or even parboiled rice (adjust cooking time).
- Taste and adapt Cajun seasoning level; store-bought blends vary widely in heat and salt.
- If you prefer less sodium, use low-sodium broth and hold off on added salt until the end.
- To speed prep: buy pre-chopped peppers and mirepoix mixes, or use pre-peeled shrimp (but don’t add pre-cooked shrimp until the very end).
- For a thicker broth, let the soup simmer a few minutes longer with the lid off; to thin it, add more broth.
Creative twists
- Vegetarian version: swap smoked sausage for a plant-based sausage, use vegetable broth, and add smoked paprika for depth.
- Gluten-free: substitute the flour with 3 tbsp cornstarch slurry (mix cornstarch + cold water) or a gluten-free flour blend.
- Smokier profile: use andouille sausage and add a teaspoon of liquid smoke or smoked paprika.
- Spicier: increase jalapeño, add cayenne, or top with sliced pickled jalapeños.
- Rice alternatives: use quick-cooking rice but reduce simmer time; for brown rice, par-cook separately and add at the end to avoid long simmering.
Helpful answers
Q: Can I use pre-cooked shrimp?
A: Yes — add pre-cooked shrimp at the very end just to warm through for 1–2 minutes. Overcooking will make shrimp rubbery.
Q: Can I make this in a slow cooker?
A: You can, but cook the rice separately or add it late — rice can become mushy with long cook times. Alternatively, use par-cooked rice and add it during the last hour.
Q: How do I reduce the sodium?
A: Use low-sodium broth, choose a low-salt sausage or rinse it briefly, and add salt sparingly at the end.
Q: Is this freezer-friendly?
A: Yes. Freeze in portioned containers and thaw overnight in the refrigerator before reheating.
Q: What if my soup is too thin or too thick?
A: To thicken, simmer uncovered to reduce the broth, or stir in a slurry of cornstarch and water. To thin, add hot broth or water a little at a time.
Conclusion
If you want another classic take on this cozy soup, check out this popular version at Gimme Some Oven’s jambalaya soup for a slightly different ingredient mix. For a lighter spin and extra serving ideas, Simple Joy’s recipe has helpful notes at Simple Joy jambalaya soup. And if you’re exploring more regional variations, GypsyPlate’s jambalaya soup page is a great resource: GypsyPlate jambalaya soup.
Jambalaya Soup
Ingredients
Method
- Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add the chicken and sausage and cook, stirring, for 2–3 minutes until the chicken starts to brown.
- Push the meat to the side, add the remaining 1 Tbsp oil, then add bell peppers, celery, onion, and jalapeño. Sauté for 6 minutes until the onion is soft and translucent.
- Stir in the garlic and cook for 1 minute until fragrant.
- Sprinkle in the flour and cook, stirring, for about 1 minute to remove the raw taste.
- Slowly add the chicken broth, about 1 cup at a time, stirring after each addition to incorporate the roux and prevent lumps.
- Add the crushed tomatoes, uncooked white rice, Cajun seasoning, bay leaves, and thyme. Bring the soup to a simmer.
- Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally so the rice doesn’t stick.
- Stir in the shrimp and cook for 4–5 minutes until the shrimp are opaque and just cooked through.
- Remove bay leaves. Taste and season with salt and pepper. Garnish with chopped parsley and serve warm.
